Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

(2012) Su-Won Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines

(2012) Simonetta Capone et al.   SENSORS AND ACTUATORS B-CHEMICAL

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

(2011) M. Nurjuliana et al.   MEAT SCIENCE

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

(2010) C. Ubeda et al.   FOOD RESEARCH INTERNATIONAL

Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars

(2009) Min-Sheng Su et al.   FOOD CHEMISTRY

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility study

(2008) C. Pizarro et al.   ANALYTICA CHIMICA ACTA

Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

(2008) R.M. Callejón et al.   FOOD CHEMISTRY

‘Sensory analysis’ of Chinese vinegars using an electronic nose

(2007) Qinyi Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

(2007) Marina Cocchi et al.   TALANTA